|
•DOMAT
|
Region of Harvest |
Period of Harvest |
Meat/Pit Ratio |
Oil Ratio |
Fruit Characteristics |
Fermentation Period |
Style of Process |
Heat Process Applied |
Shelf Life |
|
Manisa, Akhisar, Aydın |
September- November |
5/1 |
%20 |
Rotund and Big |
3-6 Months |
Spanish style |
Pasteurization |
1,5 Years for tin
2 Years for jar |
•GULUMBE/GREEN
|
Region of Harvest |
Period of Harvest |
Meat/Pit Ratio |
Oil Ratio |
Fruit Characteristics |
Fermentation Period |
Style of Process |
Heat Process Applied |
Shelf Life |
|
Aydın |
October |
4/1 |
%18 |
Oval shape, Medium size |
3-4 Months |
Spanish Style |
Pasteurization |
1,5 Years for tin
2 Years for jar |
•ASIYELI
|
Region of Harvest |
Period of Harvest |
Meat/Pit Ratio |
Oil Ratio |
Fruit Characteristics |
Fermentation Period |
Style of Process |
Heat Process Applied |
Shelf Life |
|
Aydın |
September- October |
6/1 |
%18 |
Jumbo size, Oval shape |
3-4 Months |
Spanish style |
Pasteurization |
1 years |
•EDREMIT
|
Region of Harvest |
Period of Harvest |
Meat/Pit Ratio |
Oil Ratio |
Fruit Characteristics |
Fermentation Period |
Style of Process |
Heat Process Applied |
Shelf Life |
|
Gulf of Edremit and Manisa/Akhisar |
November-December |
4/1 |
%24-26 |
Round Sahpe, Strong aroma |
4-6 Months |
Naturel Fermentation after scratching the olive skin |
Pasteurization
|
1,5 Years for tin
2 Years for jar |
•GEMLIK
|
Region of Harvest |
Period of Harvest |
Meat/Pit Ratio |
Oil Ratio |
Fruit Characteristics |
Fermentation Period |
Style of Process |
Heat Process Applied |
Shelf Life |
|
Gemlik, Orhangazi, Mudanya, İznik Erdek Manisa Akhisar |
November- December- January |
6/1 |
%28 |
Thin skin, small pit,Round Shape, Medium szed |
9-10 Months |
Natural fermantation by salt and water |
Pasteurization |
2 years for 3/4 tins , 1,5 years for vacuums and 10 Kg tins |
• RED PEPPER AND PIMIENTO STUFFED GREEN OLIVES
It’ s generally made from Green Gülümbe and Palamut varieties. Green olives, which are Spanish-style-fermentated, are pitted and stuffed with either natural red pepper or pimiento. It’s packed into jars or tins. Shelf Life for jars is 2 years, for tins 1,5 years
• LOW SALT, LOW OIL WHOLE BLACK OLIVES (FORA FIT)
Processed with Californian style fermentation usually from Aşıyeli and Gülümbe varieties. Product is sterilized at 120 ˚C temperature. Shelf Life is 2,5 years.
•OLIVE PASTE
Premium quality Gemlik Olives are pressed and made purree. This is called olive paste. It’s made in different styles according to different tastes: plain black olive paste, black olive paste with herbs, with red pepper, with garlic and green olive paste.It’s a pasteurized product with shelf life of 2 years.
•PITTED AND SLICED BLACK AND GREEN OLIVES
Green olives are fermentated in Spanish style.They are pitted and/or sliced. They are packed into ½ and 5/1 tins and pasteurized. Shelf Life is 2 years. Black olives are fermentated in Californian style. They are pitted and /or sliced and packed into ½ and 5/1 tins.They are sterilized and have 2,5 years Shelf Life.
•SELE (SALT CURED NATURAL BLACK OLIVES)
There are two types of ‘Sele’ olives:
a) Salt Cured : Natural fermentation by placing one layer of raw olives and one layer of salt
b) Oil Cured : Naturally fermenttated black olives are re-cured by processing with one layer of olives and are layer of salt
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